1/2 C. butter
1/2 C. sugar
2 1/2 C. brown sugar
2 eggs, beaten
2 1/2 C. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1 C. chopped pecans

Directions:
Cream together the butter and sugars until light and fluffy. Add the eggs and beat well. Sift together the flour, salt, and baking soda and add to the creamed mixture. Stir in the nuts. Drop by the spoonful onto a buttered cookie sheet. Leave about 2 inches between the cookies as they will spread. Bake in a 350 degree oven for about 12 minutes. Makes about 5 dozen.

3/4 C. butter
1/2 C. granulated sugar
1 3 oz. package Jell-O (red or green)
2 eggs
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1 tsp. salt

Directions:
Preheat oven to 350 degrees F. Cream together butter, sugar, Jell-O, eggs, and vanilla. Add dry ingredients, mix well. Roll into little balls, and roll in sugar, place on greased cookie sheet, and flatten with fork or bottom of glass. Bake 6-8 minutes until golden brown. Makes 2 dozen.

1/2 C. butter
1/2 C. sesame seeds, toasted
1 C. packed brown sugar
1 C. flour
1 1/2 tsp. lemon zest
1/4 tsp. baking powder
1 egg beaten

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Set aside. Spread sesame seeds in 9 x  9 baking pan. Toast in the oven for 10 to 15 minutes. Remove and cool. Now set oven to 375 degrees F. Melt butter and let cool a bit. Stir in sugar, lemon zest, egg, sesame seeds, flour and baking powder. Drop by 1/2 teaspoon onto the cookie sheets.  Leave about 2" between each cookie. Bake for 10 minutes or until golden brown. Cool for a couple minutes before moving from the cookies sheets to place on wire racks. Makes 5 dozen.

2-1/4 C. flour
1 tsp. salt
1 tsp. baking soda
2 sticks butter, softened
1 C. granulated sugar
1 C. packed brown sugar
2 large eggs, beaten
1 Tbsp. vanilla
1/2 C. unsweetened cocoa
1 C. Andes baking mints
1 C. mini chocolate chips

Directions:
Preheat oven to 375 degrees. In a bowl stir together flour, salt and baking soda. In another large bowl, stir together butter, both sugars, eggs, vanilla, and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir Andes baking mints and chocolate chips, and stir to distribute evenly. Drop by tablespoons onto greased baking sheets, or parchment lined baking sheet (not wax paper), and bake 8 to 10 minutes (try cooking your first batch for 8 minutes, then adjust the time accordingly). Cool on baking rack.

2 1/4 C. all-purpose flour
2 1/2 Tbsp. cocoa powder*
1 1/2 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
7 Tbsp. butter, at room temperature
6 Tbsp. all vegetable shortening, at room temperature
1 1/2 C. granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp. white vinegar
1 1/2 tsp. vanilla extract
1 Tbsp. red food coloring
1 1/3 C. white chocolate chips, divided

Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container. Yields about 3 dozen.

*If you want a more chocolaty cookie you could replace 1 - 2 Tbsp. flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.

1-3/4 C. flour
1/2  C. sugar
1/2 C. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 C. butter, softened (can use margarine)
1 egg
1 tsp. vanilla
1-1/2 C. semi-sweet chocolate chips
3/4 C. chopped pecans

Directions:
Preheat oven to 325 degrees. Combine flour, sugars, cinnamon, nutmeg and ginger in large bowl. Beat in butter, egg and vanilla with an electric mixer, on low speed, until dough is together. Press into well greased 15 x 10-inch jelly roll pan. Bake for 25 minutes, or until lightly browned. Sprinkle immediately with the chocolate chips; let stand 5 minutes. Spread chocolate evenly over top; sprinkle with pecans. Cut into bars while still warm.

1 1/4 C. apple cider
1 1/2 C. all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 C. unsalted butter, at room temperature
1/2 C. granulated sugar, plus 3 tablespoons for rolling
1/4 C. packed light brown sugar
1 large egg
1/4 C. plus 2 Tbsp. finely chopped red and green crispy apple chips, plus whole chips for garnish
2 tsp. apple pie spice

Directions:
Preheat the oven to 400 degrees F. Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.

Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.

Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Makes about 1 1/2 dozen cookies.

1 C. sugar
1/2 tsp. salt
1 C. margarine
1 3oz. pkg. cream cheese, softened
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk
2 3/4 C. flour

Directions:
Combine all ingredients except flour and mix well. Stir in flour and chill at least 3 hours. Preheat oven to 350 degrees. On a floured surface roll out dough to 1/8" thickness working with 1/3 at a time. Cut into desired shape with a floured cookie cutter. On an ungreased cookie sheet place cookies 1" a part. Bake for 7-10 minutes or until edges are slightly browned. Sprinkle with colored sugar before baking, if desired.

1/2 C. butter, softened
1/2 C. sugar
1 egg
1-1/2 C. flour
2 Tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. baking powder
1/8 tsp. salt
Additional sugar

Directions:
Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg until light and fluffy. Mix in flour, lemon juice and peel, baking powder and salt. Cover; refrigerate about 2 hours or until firm.

Preheat oven to 350 degrees. Roll out dough a small portion at a time, to 1/4 inch thickness on well-floured surface with floured rolling pin (keep remaining dough in refrigerator). Cut with 3 inch round cookie cutter. Transfer to ungreased cookie sheets. Sprinkle with sugar.

Bake 8 to 10 minutes until lightly browned on edges. Cool 1 minute on cookie sheets.  Remove to wire racks; cool completely. Store in airtight container.

3 C. flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 C. butter, softened
3/4 C. firmly packed brown sugar
1/2 C. molasses
1 egg
1 tsp. vanilla
 
Directions:
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. set aside. Beat butter and brown sugar in large bowl with mixer until fluffy. Add molasses, egg and vanilla, mix well. Gradually beat in flour mixture until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours.

Preheat oven to 350 degrees. Roll out dough to 1/4 inch thickness on a lightly floured work surface. Cut into gingerbread men shapes. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 min. Cool and decorate.

1 C. sugar
1/4 C. butter lightly softened
1 beaten egg
3 Tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
1 C. oatmeal (Not min type)
Aluminum foil

Directions:
Cream sugar and 1/4 cup butter, add 1 beaten egg, blend well. Add 3 tablespoons flour, 1/4 tsp salt, and 1 tsp vanilla; mix well. Blend in 1 cup oatmeal. Place sheets of aluminum foil onto cookie sheet. Drop about a teaspoon cookie dough onto foil. Bake at 350 degrees for about 8 minutes. Remove foil off sheet and let cookies cool on foil before removing off foil. Cookies should be thin and crispy with the look and texture of lace.

1 C. butter, softened
1 C. white sugar
1 C. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
3 C. quick cooking oats
1 cup toasted sunflower seeds

Directions:
In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, cinnamon, baking soda, and salt. Stir into the creamed mixture. Mix in oats. Mix sunflower seeds into dough, combining well. Cover, and chill dough for at least one hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes approximately 36 cookies.

1 C. butter, softened
2/3 C. peanut butter
1 C. granulated Sugar
1 C. packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 C. (12 ounces) semisweet chocolate chips
2 C. chopped peanut butter cups (about six 1.6-ounce packages)

Directions:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.
Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 7 1/2 dozen.

1 (18.25 ounce) package chocolate chip cake mix with pudding
2 eggs
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup rolled oats
1 cup mini semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well. Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes. Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.

1 C. unsalted butter, softened
3/4 C. sugar
1 large egg
1 1/2 tsp. vanilla extract
1 tsp. peppermint extract
1/2 C. butter, slightly softened
1/4 tsp. salt
2 1/2 C. flour
1/2 tsp. red food coloring
1/2 tsp. green food coloring

Directions:
Using an electric mixer set on medium-high speed, cream the butter. Continue beating and gradually add the sugar. Beat in the egg until evenly mixed, then add the vanilla extract, the peppermint extract, and the salt and blend well. Use a wooden spoon to stir in the flour, one third at a time, until evenly mixed. Divide the dough into thirds. Add the red food coloring to one third and the green food coloring to another, and then knead the coloring into the dough. Flatten each third and cover it in plastic wrap, and refrigerate until firm, about 30 minutes. Heat the oven to 375 degrees F. On a lightly floured surface, roll a pair of tablespoon-size pieces of contrasting colored dough into 8-inch-long ropes. Twist them together, pinch the ends, then bend the cookies into a candy cane shape. Repeat with the remaining dough. Bake the cookies on an ungreased cookie sheet until set but not brown, about 10 minutes, rotating the sheet halfway through. Cool the sheets on a wire rack for 5 minutes then transfer the cookies to the rack to continue cooling.

1 (18.5 oz) yellow cake mix
1/2 C. melted butter OR vegetable oil
1/4 C. water
1 egg
1 tsp. vanilla extract
1 (11oz) package Butterscotch morsels chips
1 C. Heath bits 'O Brickle (toffee bits)
1 C. chopped pecans

Directions:
Heat oven 350 degrees F. Line baking sheet with Silpat-liner or parchment paper. In a large mixing bowl, beat together butter/oil, water, egg and vanilla extract until mixed well. Add cake mix and stir by hand just until mixed. Stir in butterscotch chips, toffee bits and pecans until combined. Drop by tablespoonfuls onto baking sheet. Bake 12 to 14 minutes until lightly browned on edges. Cool on racks and then store in air-tight containers. Makes about 3 dozen cookies.

3/4 C. maraschino cherries, drained, divided
12 oz. Baker's Semi-Sweet Chocolate, divided
1/4 C. plus 2 Tbsp. butter, divided, softened
2 eggs
3/4 C. packed brown sugar
2/3 C. flour
1/4 tsp. Calumet Baking Powder
1/2 C. chopped Planters Cocktail Peanuts
2 Tbsp. maraschino cherry liquid

Directions:
Reserve 7 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package. Add 1/4 cup butter; stir until melted. Stir in sugar and eggs. Add flour and baking powder; mix well. Stir in nuts and chopped cherries. Refrigerate 1 hour.

Heat oven to 350�F. Drop rounded tablespoons of dough, 2 inches apart, onto parchment-covered baking sheets. Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Melt remaining chocolate; mix with remaining butter and cherry liquid until blended. Quarter reserved whole cherries. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.

3/4 C. flour
3/4 C. quick cook oats
1/2 C. powdered sugar
3/4 C. softened butter
1/3 C. sweetened dried cranberries
1/4 C. brown sugar
1/4 C. light corn syrup
2 Tbsp. whipping cream
3/4 C. sliced almonds
1/2 C. milk chocolate chips

Directions:
Heat oven to 350 F Line 8-inch square pan with foil, spray foil with cooking spray. In large bowl, beat flour, oats and powdered sugar with electric mixer on low speed until mixed. Add 1/2 cup of the butter. Mix on low speed until well combined (mixture will be crumbly). Press mixture in pan. Sprinkle with cranberries, lightly push into dough.  Bake 15 minutes or until very light golden brown. In 1-quart saucepan, stir brown sugar, corn syrup, remaining 1/4 cup butter and the whipping cream. Cook over medium-high heat until smooth and mixture boils, stirring frequently. Boil 4 minutes, stirring frequently. Stir in almonds. Sprinkle chocolate chips over partially baked crust, let stand 2 minutes. Spread melted ships over cranberries. Immediately spoon ho almond mixture over chocolate spread carefully. Bake 15-20 minutes or until bubbly and almonds start to brown. Cool completely. Use foil to lift bars from pan, remove foil. Cut into 4 rows by 3 rows, cut each square diagonally into 2 triangles.

1 C. canned pumpkin
1 C. sugar
1/2 C. apple sauce
1 egg
2 C. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 Tbsp. vanilla extract
2 C. semisweet chocolate chips
1/2 C. chopped nuts (optional)

Directions:
Combine pumpkin, sugar, apple sauce, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for 10 minutes or until lightly brown and firm.